Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1-inch balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2-inch indentation.

Bake 15 to 20 minutes or until golden brown at the edges.
Remove from oven, wait 5 minutes and fill indentations with nutella.

Monday, October 22, 2012

Growing up at my house, the seasons were always celebrated by the produce and foods that mamma prepared for us. She loved the fall season; winter squash, chard, pumpkin and potatoes were often her staples. Mostly, with squash and pumpkin, she prepared a hearty minestra, a thick soup full of whatever she had readily available. Sometimes though, we'd luck out, and she'd make us something extravagant, like torta di zucca con cioccolato (squash and chocolate cake) !!!!!!!!!!

Mamma was a genius in the kitchen, always using what she had at hand, always producing

Preheat oven to 350 degrees. Grease and flour 3, 9-inch cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, one at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with frosting to make a 3-layer cake.

FROSTING

2 cups sugar

3 cups sour cream

3 cups whipped cream

1 cup flaked coconut for top and side of cake only

Once cakes are completely cooled, pour 1/3 of coconut rum over each one of the cakes.

Layer cakes with frosting and add flaked coconut to top and side of cake. Refrigerate.

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